Food Service Manager (Tuesday - Saturday 10:30 am - 6:30 pm)

Under the supervision of the building administrator in conjunction with the Food Service Director, direct and oversee the preparation, serving, and clean-up of breakfast, lunch, dinner for all residents at 129TH St.

EQUIPMENT AND SANITATION

• Comply with all applicable state and city regulations regarding food storage, food preparation, and maintenance of kitchen, kitchen equipment, food storage room and dining room
• Maintain up-to-date certificate of food handling from the City of New York
• Maintain sanitary, organized conditions in all food preparation, food serving, and food storage areas
• Work with Food Service Director and Dietitian/consultant to ensure sanitation compliance.

MEAL PLANNING

• Work with the dietitian to plan nutritious and appetizing meals and prepare menus in advance according to applicable regulations and individual special diets.
• Maintain an up-to-date file of kitchen tested recipes which correlate to the planned menus.
• Maintain 6 months of dated menus with any substitutions noted along with copies of all food invoices for said period of time.
• Meet with administrator and residents on a regular basis to discuss food service.

ORDERING.

• Supervise ordering of all food and other kitchen supplies through approved vendors and suppliers.
• Maintain sufficient inventory of food, utensils, and supplies to assure adequate stock exists for preparation of at least three days of meals atany given time.
• Monitor and adhere to monthly/yearly food budget. Work with food service director and dietitian/consultant to assist in compliance.

FOOD PREPARATION

SUPERVISION

OTHER

• Work as a member of a team to establish and maintain high level of care and respect for and communication with residents.
• Work cooperatively with other staff members.
• Share information about resident progress, needs, and problems with other staff.
• Attend training sessions and conferences as required for enhancement of job skills.
• Implement emergency procedures as necessary.
• Submit all required reports in a complete and timely manner.
• Assist with other duties as directed.

QUALIFICATIONS EXPECTED:

• Minimum of 3 years of cooking experience in a commercial kitchen(s) serving 25 persons or more.
• Up to date food handler's certification from the City of New York.
• Minimum of 18 Months experience with supervision or managerial responsibility.
• Experience with food forecasting, inventory, and ordering from vendors required.
• At least 18 years of age.
• Able to lift at least 25lbs and be able to stand for long periods of time.
• Able to speak, read, and write English (as required by DSS regulation 487.9.13)

Equal Employment Opportunity -EEO has been, and will continue to be, a fundamental principle at WSFSSH, where employment is based upon employees’ qualifications without discrimination on the basis of race, creed, color, national origin, religion, sex, age, disability, marital status, sexual orientation, military status, citizenship status, genetic predisposition or carrier status, or any other protected characteristic as established by law.